Recipe by:
blown455
Beans, beef, tomatoes, jalapeno and habanero peppers, onion... whatever sounds good goes in! This makes enough chili to feed an army. I cook it on the stove first, let the flavors mature in the fridge overnight, and then put it in the slow cooker all day while I'm at work.
Ready in
16 hours 20 mins
Added to favorites by 23 cooks
1.
Heat oil in 4-qt kettle or heavy bottom pan over medium heat. Add beef and cook until meat changes color but does not brown, stirring frequently, about 10 minutes over medium heat.
2.
Lower heat and stir in garlic, onion, chili powder, cumin, flour and chili seasoning to coat meat. Then add oregano.
3.
Dump in 1 1/2 cans of the broth and stir until the liquid is well-blended. Combine with tomato paste, tomato soup, chilis, salt, and pepper; bring to a boil over medium heat.
4.
Reduce heat; simmer, partially covered, over very low heat for 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.
5.
Cool thoroughly. Cover; refrigerate overnight to ripen flavor.
6.
The next morning, drain beans and stir into chili. At this point you can reheat the chili over a double boiler and serve, or:
7.
Dump all ingredients into a large slow cooker and cook on low for six to eight hours.
8.
When you're ready to serve, garnish with sour cream and add wedges of lime to squeeze over each portion.